Tarator – Bulgarian Cucumber Soup

Remove the skin from the cucumbers, cut them in half lengthwise and remove the seeds. Then cut the cucumber into small cubes and sprinkle with a little salt in a baking dish. Then put the baking dish to cool until the cucumber has drawn liquid. Drain this liquid and squeeze the cubes a tiny bit in addition. Squeeze the garlic and mix it with the salt. Then mix in the kefir (or yogurt) and the sour cream. Chop the walnuts and the dill and add half of the dill with the walnuts to the soup. Then add the oil and season with pepper. Finally, fold in the diced cucumber. Leave the soup to cool for a while. Before serving, sprinkle the remaining dill on top.

Remark:

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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